Herbed Butter Ingredients
1 ½ sticks butter, soften (not melted entirely, otherwise spices will sink to the bottom)
2 teaspoons minced garlic
1 tablespoon dried thyme
2 beef tenderloin steaks (choosing a great cut is vital)
¼ cup Kosher salt
1 tablespoon ground black pepper
1 tablespoon ground white pepper
2 tablespoons herbed butter
1 tablespoon olive oil
Herbed Butter Instructions
Thoroughly mix softened butter, minced garlic and dried thyme. Refrigerate until firm.
- Mix salt and pepper in a bowl. Roll and press steak in mixture to thoroughly coat on all sides. Cover steaks and let sit at room temperature for about an hour.
- Preheat oven to 400 degrees.
- Heat an oven-safe, deep frying pan on medium-high.
- Add olive oil and herbed butter. Roll the pan to coat the bottom with olive oil and melted butter. Place seasoned steaks in the pan and cook, spooning excess liquids onto the meat, for about two minutes per side. This should give both sides of the steaks a nice crust.
- Cover the pan and place in the oven. Bake for about another 5 minutes depending on how well-done you like your steaks. I like mine at a perfect medium but I would err on the side of medium-well over medium-rare.
- Take the pan out of the oven. Again, spoon any excess liquids (also known as yummy flavor juice) from the pan over the steaks and then let them rest for about 10 minutes. Before serving, add another tablespoon of herbed butter on top.
- Side note: On this particular occasion, I used both the left over herbed butter and salt/pepper mixture on baked potatoes and a side of corn.
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